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preparation

The main feature Japanese cuisine, in addition to unique dishes, skilled in laying, where each piece is only ascribed to it by tradition. Often travelers, first time getting into a Japanese high end restaurant, can’t seem to understand that their plate is edible, and that was assumed as a decoration. All recipes, used by the Japanese housewife, very simple, and the products subjected to minimum processing. A striking example is the cooking fish. Most often raw fish beautifully cut into thin slices-the petals and spread on a plate – all the food is ready and you can already bring to the table.

Basic of Japanese dishes are vegetables, seafood and rice.

From traditional Japanese dishes most popular in the world conquered the land. Sushi rolls are stuffed with rice, vegetables and seafood that is wrapped in dried seaweed – nori. Under the influence of cookery Europeans and the Chinese people of Japanese cuisine started to use pork, beef, lamb and poultry dishes. Of course, the most common product at all times for the Japanese was the rice. As a rule, by boiling the rice some salt is added, but to him are served salty or sweet seasoning, hot.

The most characteristic principles of Japanese cuisine is to use only fresh vegetables and seafood, and products from long-term storage, use only Continue reading →

Sakura in Japan — the tree, which enjoys special veneration and love. Every year in April in Japan is traditionally held the feast of the cherry blossom — Hanami-party . About the unusual event, not everyone knows Russian, and European tourist: Randomtell, what is this holiday and how it is celebrated in the land of the Rising Sun.

The history of this beautiful ceremony began in the days of ancient Hayana (794-1185 years). Japanese aristocracy then excelled in refinement of manners and grace, spending long hours under the flowering trees for different classes. They enjoyed soft drinks, arcade games, wrote poems and just talked at a high level.

As for flowering trees, it should be noted that the Japanese Sakura blossoms delicate and beautiful flowers. They represent human life . embody feminine beauty and are a symbol of Japan . Grows Sakura, or mountain cherry, is almost everywhere: in cities, in the mountainous areas and along river banks. Incredibly, and in the former USSR you can see how the magic Sakura blossoms, arriving, for example, in the Botanical garden in Petropavlovsk, in Kazakhstan. Other amazing places of Kazakhstan learn here .

National cuisine of Japan, is unlike any kitchen, however, it can be said of any cuisine of the world. National cuisine, it is one of the many attractions of Japan.

The secret of national cuisine is a careful selection of products, attitude products, the beauty of the ritual and eating the food.

Peculiarities of the national cuisine of Japan:

1) the Japanese use mostly fresh and of excellent quality. Products “long term storage” are not used in cooking, it does not apply to sauces and rice.

2) Huge selection of seafood.

3) unlike the cuisine of Asian States, the Japanese tend to keep the original look of the ingredients, especially the taste.

4) there is the Japanese seasonal kitchen, i.e. dishes are cooked according to time of year.

5) the Japanese prefer a meal of a considerable quantity of dishes, with different tastes, but in small portions.

6) unlike other countries in the world, Japanese people use knives and forks, and rely mostly on special sticks, some

meals are eaten with the fingers. Ready meals are served in small slices, it is convenient to take chopsticks, and not have to share. Not to mention ceramic spoon (metal is not used), it is large and deep, that with its help the Japanese eat soups or broth.

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